Omega-3 fatty acids 'help prevent stroke'
Thursday 6th January 2011
Eating fish regularly can help to prevent the occurrence of a stroke due to Omega-3 fatty acids, according to new research.
Scientists from the Karolinska Institute in Stockholm found that women who consumed more than three servings of fish per week were 16 per cent less likely to suffer a stroke than those who ate under one portion.
According to the researchers, the Omega-3 fatty acids in fish have this effect as they reduce blood pressure and the concentration of fat in the blood.
However, the fish must not be fried otherwise these helpful acids are destroyed and will not have the same effect.
In fact, fried fish has been seen to increase stroke rates, with research published in the journal Neurology finding that it is eaten the most by those living in the 'stroke belt' in the USA.
Written by Angela Newbury
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